Honey Whole Wheat Rolls

These Honey Whole Wheat Rolls are the perfect addition to just about any meal you’re making this season! We all love carbs and these are definitely a healthier alternative to those white rolls – these are made with 100% whole wheat flour.

There’s zero white flour in this recipe yet they are still soft and fluffy and just what a roll should be! And when you spread on a little butter or homemade freezer jam (this is the only jam recipe I use) no one will be able to resist!

They would be the perfect addition to your Thanksgiving meal. Everyone will be amazed that they are 100% whole wheat but they are aren’t dense little hockey pucks – rather they’re a fluffy super delicious roll!

I highly recommend using the white whole wheat flour – it’s still a whole grain flour. It just works better for baking than the traditional wheat flour. You’ll get a lighter texture with the white whole wheat flour.

And don’t omit the wheat gluten – that’s the other key to getting a fluffy wheat roll. It’s a aids in the rising and improves the elasticity. I found some at my local Kroger grocery store – Bob’s Red Mill brand. You can also purchase it online.

If possible serve these warm, it makes them that much better! There’s nothing quite like a homemade roll warm from the oven with homemade freezer jam or creamy, melty butter! Oh so yum!

Honey Whole Wheat Rolls

Soft and fluffy rolls made from 100% whole wheat flour. Delicious with homemade jam and a generous slathering of butter. Best served warm from the oven.

Prep Time:20minutes

Cook Time:15minutes

Total Time:3hours35minutes

Servings:15

Ingredients

1/2cupwarm water,110 - 115 degrees

1 1/2Tbspactive dry yeast

1tspgranulated sugar

1/3cup (75g)unsalted butter, softened, plus more for brushing tops

1/3cup (96g)honey

2largeeggs

1 1/2tspsalt

3/4cup (175ml)milk, warmed to 110 - 115 degrees

1Tbspfresh lemon juice

2Tbsp (19g)vital wheat gluten

4cups (570g)white whole wheat flour*, then more as needed

Instructions

In the bowl of an electric stand mixer whisk together water yeast and sugar then let rest 5 minutes to proof.

Meanwhile, place eggs in a bowl, cover with warm water and let rest 5 minutes (this is just to bring them to room temperature so the rolls rise better.

Add butter, honey, eggs, salt and milk to the yeast mixture and blend. Then add in lemon juice, vital wheat gluten and 2 cups of the wheat flour and blend.

Switch to a dough hook, then add remaining 2 cups wheat flour and knead mixture on low (2nd speed) for 4 minutes, while adding in a little more flour as needed (dough should stick to bottom of bowl but not sides near the end of mixing, also it should not stick to your fingertip).

Cover bowl and let rest 1 hour.

Punch dough dough and divide into 15 equal portions (I like to use my scale to make them even, you can also roll into a rectangle then cut into 15 equal portions).

Butter a 13 by 9-inch baking dish and place rolls in baking dish. Cover with plastic wrap (while leaving room for the rolls to expand under the plastic wrap).

Let rest until doubled in volume, about 1 hour. Preheat oven to 375 degrees during last 20 minutes of rolls rising.

Bake rolls in preheated oven until golden brown on top and cooked through, about 12 - 15 minutes (they should register 190 degrees in center).

Brush tops with butter (about 1 Tbsp, I just run the stick of butter over the tops). Serve warm or let cool on a wire rack then store in an airtight container.

*If you don't want the full flavor of the whole wheat rolls you can substitute 2 cups all-purpose flour in place of 2 cups of the wheat flour. If doing so omit vital wheat gluten.

*Also if you can't find white whole wheat flour regular whole wheat flour may be substituted they just may not be quite as fluffy.

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